Heat the oil in a large skillet over medium heat. Cook the leeks, bell pepper, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper, stirring frequently, for 5 minutes, or until softened. Stir in the carrots and cook for 5 minutes.

Arrange one-third of the squash in the prepared baking dish. Season with some of the remaining salt and pepper. Top with half of the kale, 1/2 cup of the Gruyere or Swiss, half of the carrot mixture, and 3 tablespoons of the Parmesan. Repeat the layering. Top with the remaining squash. Pour the vegetable broth over and sprinkle with the remaining salt and pepper. Cover the dish with foil and bake for 45 minutes.

Remove the foil and sprinkle with the remaining Parmesan. Bake for 15 minutes longer, or until the vegetables are tender. Let stand for 15 minutes before serving.

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